<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1996 3rd Place Winner Pecan Cookies (Polvorones)</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat>
        <cat>Mexican</cat></categories>
      <yield>3</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Unsalted butter</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Lard</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Egg yolk</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty>2 1/4</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour</item></ing>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Cinnamon</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Anise seed, finely crushed</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>pinch</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Pecans; finely chopped</item></ing></ingredients>
    <directions>
      <step>  The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie
  Contest; by Marilyn Cahill of Chicago, Illinois.
  
  1. Heat oven to 350'F. Beat 3/4 cup of the sugar, butter and lard in large
  bowl of electric mixer on high speed until light and fluffy; about 3
  minutes. Add egg yolk and vanilla; beat until smooth. Beat in flour,
  cinnamon, anise seed and salt until well mixed. Stir in pecans.
  
  2. Roll walnut-size pieces of dough between palms to make round balls. Put
  remaining 1/4 cup sugar in pie plate; roll dough balls in sugar. Place
  balls 5 inches apart on ungreased cookie sheet. Press each ball with bottom
  of a glass dipped in sugar to about 1/4-inch thickness.
  
  3. Bake 10 minutes. Reduce oven to 300'F and continue baking until lightly
  browned, 12 to 15 minutes. Remove to cooling rack.
  
  Test Kitchen Note: An additional 1/2 cup butter can be substituted for the
  lard. Also, you may bake the cookies at a constant 325'F; cooking time
  should be about the same.
  
  Source: Chicago Tribune, December 4, 1996.
  Posted to MM-Recipes Digest V3 #339
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Wed, 11 Dec 1996 04:11:46 +0000
 
</step></directions></recipe></recipeml>
